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This study investigated the presence of nitrosamines, known carcinogens, in 1320 food samples from South Korea using LC-APCI-MS/MS analysis. Results showed nitrosamines were detected in 72% of samples, with processed foods exhibiting higher levels. Sesame oil, snow white rice cake, fried chicken wings, and fried squid were identified as having the highest nitrosamine content. Daily intake estimates revealed nitrosodiethylamine (NDEA), nitrosodibutylamine (NDBA), and nitrosopyrrolidine (NPYR) as major contributors to exposure. Risk assessment, based on BMDL10 values and MOE calculations, indicated low health risks overall, but certain food groups at the 95th percentile showed MOEs below the safety threshold, warranting attention. This underscores the need for ongoing monitoring and regulation of nitrosamine levels in food products to protect public health, particularly in regions with high consumption of processed foods like South Korea. Further research and regulatory measures are crucial to minimize nitrosamine exposure and mitigate associated health risks. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest water content at 64.11%. Pan-grilling (PG), air-frying (AF), and IR-grilling (IR) methods showed a range of water content from 46.90 to 54.19%. In the taste results by the electronic tongue, umami and saltiness were higher in the high cooking temperature methods (PG, AF, IR, and combined sous-vide + pan-grilling [SVP]) than SV (p < 0.05). Compared to the control, total BAs concentrations decreased by 67.32% (SV), 64.90% (AF), 62.46% (IR), and 50.64% (PG), and SVP showed the largest decrease of 68.64% (p < 0.05). Therefore, SVP was considered the most effective cooking method for reducing BAs and maintaining the quality characteristics of beef loin. [ABSTRACT FROM AUTHOR]

The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC–MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered "unlikely a concern" for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed "may be a concern", with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying. [ABSTRACT FROM AUTHOR]

Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling (IR) were used to cook red bell peppers at different temperatures (170, 180, 190, and 200 °C). Changes in the total phenolic content, ascorbic acid content, antioxidant activity, and sugar and acrylamide content in red bell peppers were evaluated before and after cooking. The total phenolic and ascorbic acid contents decreased significantly after cooking (p < 0.05). Among the three evaluated methods, OV-cooked red bell peppers exhibited the highest antioxidant activity. The acrylamide content showed the lowest levels in OV 170 °C (93.67 ± 3.22 μg/kg dw) and the highest in AF 200 °C (1985.38 ± 76.39 μg/kg dw) samples. Compared to the AF and IR methods, OV was identified as the best way to preserve the antioxidant activity of red bell peppers while reducing acrylamide production. [ABSTRACT FROM AUTHOR]

This study was conducted to identify high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre‐seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.g., 170°C/19 min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13 min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19 min). Presoaking in a 0.1% acetic acid solution and pre‐seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air‐frying lotus root chips without considering these factors. This study also provides proper air‐frying parameters and pretreatment strategies for minimizing acrylamide formation in air‐fried lotus chips. [ABSTRACT FROM AUTHOR]

Watery kimchi is a traditional fermented food served with its soup. In this study, we collected 21 samples of yeolmu mul kimchi (YMK), dongchimi (DC), and nabak kimchi (NK), respectively, which are the most popular watery kimchi in Korea. A composite sample of each watery kimchi was prepared for estimation of their bioactive compounds and antioxidant activities. Of the three kimchi types, YMK had the highest total carotenoid content (63.78 ± 4.88 mg/100 g, of which lutein, capsanthin, and β-carotene were the main carotenoids), and DC had the lowest (3.50 ± 0.12 mg/100 g). YMK also had the highest contents of chlorophyll (250.1 ± 3.91 mg/100 g), ascorbic acid (447.16 ± 8.95 mg/100 g), and capsaicinoids (2.51 ± 0.09 mg/100 g) compared to DC and NK. The lactic acid content was highest in NK (582.72 ± 29.10 mg/100 g). Moreover, YMK showed significantly higher antioxidant activity (ABTS and DPPH) than DC and NK (p < 0.05). Chlorophyll and antioxidant activity showed a strong positive correlation (p < 0.01). The results of this study highlighted watery kimchi as a potentially valuable source of bioactive compounds, and the carotenoids and capsaicinoids were affected by the supporting ingredients used in watery kimchi. Furthermore, watery kimchi provides 4.11% of the recommended daily intake of vitamin A according to the 2020 Korean dietary reference intakes. [ABSTRACT FROM AUTHOR]

Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of maesil extract were identified and Clavispora lusitaniae and Pichia kluyveri were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for C. lusitaniae and from 2.60 to 33.30 mL/L for P. kluyveri in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor. [ABSTRACT FROM AUTHOR]

Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC. The total BA amount per product ranged between 32.39 and 1051.16 mg/kg. The salinity and pH were found significantly inversely correlated with the total BA amount. Of the cooking methods tested, after microwave heating and stir-frying, the total BA amount of shrimp paste, which showed the highest BA amount among 8 samples, declined from 1051.16 to 598.48 and 650.49 mg/kg, respectively; however, boiling or steaming showed no significant effects on the total BA amount. These results indicated possible health risk of low-salt shrimp paste whereas the risk could be reduced by choosing appropriate cooking method. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) constitute carcinogens. In this study, the risk of PAHs being consumed through meat and edible oils was assessed using a total diet study. Results were monitored by applying the toxic equivalency factor of benzo[a]pyrene; among each category, this factor was highest in grilled beef chitterlings (1.35 μg/kg), grilled Wiener sausages (1.20 μg/kg), fried chicken wings (0.70 μg/kg), and stir-fried perilla oil (1.29 μg/kg). The chronic daily intake was calculated, and risk characterization was estimated by applying the margin of exposure using the benchmark dose approach. Most samples analyzed in our study were denoted as having no concern; however, the intake group of stir-fried beef chitterlings, pan-fried pink sausage, deep-fried pork loin, and grilled duck was regarded as possible concern, and grilled chicken was assessed as having low concern. PAH changes must be monitored on a regular basis. [ABSTRACT FROM AUTHOR]

Agricultural products are consumed as major staple foods; these are the main factors responsible for polycyclic aromatic hydrocarbon (PAH) exposure to humans. We analyzed the concentrations of eight PAHs (PAH8) in commonly consumed 359 agricultural samples that are commonly consumed in Republic of Korea. These food samples were divided into four groups (fatty-solid, fatty-liquid, nonfatty-solid, and nonfatty-liquid) and eight different food categories (cereals, potatoes, pulse crops, seeds and nuts, vegetables, mushrooms, fruits, and regional tap water). The chronic daily intake and margin of exposure (MOE) were estimated based on daily consumption data and benzo[a]pyrene equivalents. In our total diet studies, the major contributor to the total PAH8 concentration (ΣPAH8) in agricultural samples was dried jujube (2.32 μg/kg), followed by griddled milk bread (1.25 μg/kg) and stir-fried black sesame (1.17 μg/kg). The integrated toxic equivalent concentrations based on BaP (ΣTEQbap; integrated toxic benzo[a]pyrene equivalent quantity) considering the relative toxicity, ranged from 0.12 and 1.6 μg/kg. The PAH8 risk assessment in agricultural products was expressed as the MOE value. The worst scenario (when Not Detected = Limit of Detection) showed the interpretation of the MOE result as a 'possible concern' to consume bread products (bread, rye bread, milk bread, and cornbread). The preceding experiments were carried out mainly on commercially processed foods and their raw foods. Unlike such routine testing, our total diet study-based monitoring is designed to monitor PAH8 levels in which agricultural products are analyzed after being processed as usual consumption. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) were analyzed using gas chromatography–mass spectrometry in 115 dairy products and beverages, including alcoholic, grain, carbonated, and functional drinks; fruit and vegetable juices; coffee; and tea, purchased from 10 local city markets in South Korea. The sample groups were divided into non-fatty and fatty groups, pretreated with the ultrasound-assisted extraction method and saponification method, respectively. The limit of detection, limit of quantification, and accuracy were 0.038–0.185 μg/kg, 0.114–0.560 μg/kg, and 87.64–112.25%, respectively. The measurement uncertainty was ≤ 6.38% for eight PAHs (PAH8). PAH8 was detected in 41 of the 115 samples, ranging from 0.041 to 7.793 µg/kg. The risk assessment revealed that the margin of exposure for PAH8 ranged from 3.60 × 104 to 7.84 × 1011 in the mean intake groups and from 3.60 × 104 to 5.33 × 1011 in the P97.5 intake groups. [ABSTRACT FROM AUTHOR]

A Gram-stain-negative, strictly aerobic, cream yellow colored, non-motile, rod-shaped bacterial strain, designated MAH-1T was isolated from rhizospheric soil of Coriandrum sativum. A polyphasic taxonomic study was performed on the isolated strain. Optimal growth occurred at 28–30 °C, pH 6.5 and 0% NaCl. The strain showed activity for both catalase and oxidase tests. Cell growth occurs on R2A agar, nutrient agar and Luria–Bertani agar. Cells were able to hydrolyze starch, aesculin, gelatin, and Tween 20. Alignment of 16S rRNA gene sequences indicated that strain MAH-1T was associated with the genus Flavobacterium and was most closely related to Flavobacterium longum YIT 12745T (94.5% sequence similarity) and Flavobacterium caeni LM5T (93.0%). Strain MAH-1T had a genome size of 3,975,600 bp. Genome contained 67 contigs encoded by 3,522 protein-coding genes with 38 tRNA and 6 rRNA genes. The genomic DNA G + C contents of strain MAH-1T was 47.1 mol %. The genomic ANI and dDDH values between strain MAH-1T and one of the close relatives F. caeni LM5T were 72.2 and 18.8%, respectively. The major fatty acids were C15:0 iso, C16:0 iso and C15:0 anteiso. The predominant respiratory quinone was menaquinone 6 (MK-6). Based on physiological, biochemical and phylogenetic data for this isolate, it was confirmed that strain MAH-1T was affiliated to the genus Flavobacterium and represented a novel species, for which the name Flavobacterium agri sp. nov. is proposed. The type strain is MAH-1T (= KACC 19300T = CGMCC 1.16617T). [ABSTRACT FROM AUTHOR]

Featured Application: This study reveals the anti-tumor action of PSEFS against bladder cancer and suggests its potential to be a promising effective nutraceutical for the treatment of bladder cancer. Peanut sprout extracts reportedly exhibit numerous beneficial effects; however, there are few investigations on the biological effects of peanut sprout extracts cultivated with fermented sawdust medium (PSEFS). Here, we examined whether PSEFS demonstrates antitumor activity against bladder cancer, in vitro and in vivo. The results showed that PSEFS prohibited the proliferation of bladder cancer T24 cells, with this effect attributed to induction of cell cycle arrest at the G1 phase through reduced expression of cyclins and cyclin-dependent kinases caused by a promotion of p21WAF1 expression. Additionally, PSEFS induced phosphorylation of p38 mitogen-activated protein kinase. Moreover, PSEFS treatment attenuated the invasive and migratory potential of T24 cells due to decreased matrix metalloproteinase-9 activity combined with downregulation of the transcriptional binding activity of SP1, activator protein -1, and nuclear factor-kappaB. Furthermore, PSEFS (20 mg/kg) attenuated the tumor-growth rate in xenograft mice bearing T24 cells, with an effect equivalent to that of cisplatin and in the absence of toxicity following weight-loss evaluation and hematobiochemical testing of PSEFS-treated mice. These results demonstrated the antitumor efficacy of PSEFS both in vitro and in vivo, thereby reporting it as a potential candidate for development of novel agents against bladder cancer. [ABSTRACT FROM AUTHOR]

Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC‐MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control. Among the 19 PFCs detected, perfluorobutanoic acid and perfluorotridecanoic acid (PFTrDA) were found to be abundant after washing. Soaking mackerel in sake reduced its PFC content by 51%, whereas soaking in rice‐washed solution reduced by 80% comparing to control. All the four cooking methods were effective in reducing the PFC content of mackerel. The degree by which the PFC content decreased varied with the cooking method: grilling (91%), steaming (75%), frying (58%), and braising (47%) comparing to uncooked sample. In addition, when mackerel was braised with potato, PFCs decreased more in fillet than the ones without potato. PFCs in potato increased after cooking with mackerel. The excessive consumption through the mackerel was 0.1997 ng/kg bw/day and 0.7987 ng/kg bw/day, respectively. These exposure levels were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1,500 ng/kg bw/day). The results of this study indicated that employing appropriate pretreatment and cooking methods could be an effective way to reduce the dietary exposure to PFCs in mackerel. [ABSTRACT FROM AUTHOR]

Peanut sprouts are a functional food material rich in phytochemicals, including trans‐resveratrol. This study aimed to optimize the recovery of trans‐resveratrol from peanut sprouts using a combination of peanut varieties and sawdust medium through accelerated solvent extraction (ASE) and the response surface method (RSM). We also aimed to determine the antioxidant activity of this trans‐resveratrol extract. Optimal fermentation periods of sawdust and peanut variety for cultivating peanut sprouts were determined on the basis of trans‐resveratrol content via high‐performance liquid chromatography. The extraction variables temperature, static time, and ethanol concentration were used to create a 20‐sample set fit to a second‐order polynomial equation through multiple regression analysis (R2 = 0.8787, P < 0.01). Trans‐resveratrol content (19.62 ± 2.33 µg/g) peaked in the Palgwang variety cultured in sawdust medium fermented for 45 days. Optimal conditions for ASE were determined regarding the extraction temperature (90.29 °C), static time (3.95 min), and solvent (81.54% EtOH/water), and the predicted trans‐resveratrol content under optimal conditions was 30.23 µg/g. Sawdust medium was more effective in increasing the trans‐resveratrol content than conventional hydroponics, and the optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE has potential as an efficient method of obtaining mass quantities of trans‐resveratrol from peanut sprouts with improved nutritional and functional properties. Practical Application: This study showed that sawdust medium is more effective than hydroponics in increasing the trans‐resveratrol content in peanut sprouts. The recovery of trans‐resveratrol from peanut sprouts and its antioxidant activity were optimized via accelerated solvent extraction (ASE) and the response surface methodology (RSM). The optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE potentially provides an efficient method to obtain mass quantities of trans‐resveratrol from peanut sprouts with improved nutritional and functional properties. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta. [ABSTRACT FROM AUTHOR]

In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika ( CRP) and three from candied orange paprika ( COP) and candied yellow paprika ( CYP). At 0-day storage, capsanthin and β-carotene in CRP were quantitatively analysed to 26.96 μg g−1 fw and 3.81 μg g−1 fw, zeaxanthin and β-carotene in COP were 9.35 μg g−1 fw and 4.16 μg g−1 fw, and lutein and β-carotene in CYP were 0.27 μg 100 g−1 fw and 0.70 μg 100 g−1 fw, respectively. After 42-days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14-days storage and maintained until 42-days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to compare the ginsenosides composition of ginseng depending on cultivated region and processing method. Fresh ginseng roots collected from four major regions of Korea were processed using either air-drying or steaming, and subsequent air-drying. Five ginsenosides including Rg1, Re, Rb1, Rc and Rb2 were the major forms in fresh ginseng, whereas Rb1 and Rg1 were abundant in processed ginsengs. The contents of total ginsenoside decreased with thermal processing and also showed a regional difference between processed ginsengs, whereas fresh ginseng had a regional variation only in Rg1. Unlike another ginsenosides decreased by processing, Rb1 increased with thermal processing. Ginsengs with relatively much higher content of Rc in fresh ginseng had a significant loss by air-drying and had about five times higher content of Rg3 than that of fresh ginseng. This indicates that Rc was transformed into Rg3 during air-drying. Practical Applications Korean ginseng used as a traditional medicine because of various beneficial effects is thermally processed to improve its efficacy. Ginsenoside is an interesting bioactive compound found in ginseng. Processing methods, air-drying or steaming, and subsequent air-drying, changed ginsenosides qualitatively and quantitatively. These results suggest that processing conditions should be carefully employed to enhance or retain the pharmaceutical effects of ginseng products. [ABSTRACT FROM AUTHOR]

A total of 5 subfractions were obtained from methanol extracts of N. sublateritium mycelia via systemic extraction using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The trolox equivalent antioxidant capacity of the chloroform subfraction was 649.40 μmol/g of sample. The highest ferric reducing/antioxidant power (FRAP) assay value was found in the chloroform subfraction (299.24 μmol of FeSO·7HO/g). The chloroform and ethyl acetate subfractions exhibited the highest total phenolic compound contents, with ferulic acid equivalents of 31.66 and 48.57 mg/g, respectively. The phenolic acids in the subfractions were further identified using liquid chromatography-tandem mass spectrometry. The 5 phenolic acids of 4-hydroxybenzoic acid, α-resorcylic acid, 4-coumaric acid, salicylic acid, and gentisic acid were found to be the major phenolics in the mushroom. [ABSTRACT FROM AUTHOR]

Beech mushrooms ( L yophyllum ulmarium) consist of two varieties: brown ( BBM) and white ( WBM). The mushrooms contain ergosterol that can be converted to vitamin D2. WBM and BBM samples were exposed to light-emitting diode ( LED; red, yellow, green, blue, white and blue plus white) and fluorescent lamp ( FL) light by turning the light source on and off for 5 and 10 min, repetitively, for 10 days. LED exposure was more effective for fruit body development than FL exposure. Also, ergosterol contents in WBM exposed to yellow, green and blue LED (171.55, 155.66 and 160.21 mg/100 g, respectively) were significantly higher than those subjected to FL (143.58 mg/100 g). Therefore, considering ergosterol contents and growth of mushrooms together, yellow LED for WBM and blue LED for BBM were selected as the optimal treatments. LED treatment could be used as a new method to cultivate beech mushrooms for industrial production. Practical Application This study was conducted to examine the effects of a LED source on the ergosterol content and growth of white and brown beech mushrooms. Our study showed that LED exposure was more effective for fruit body development than FL exposure. Also, the ergosterol contents in both WBM and BBM exposed to yellow, green and blue LED were higher than those exposed to FL after 10 days. Based on the results in this study, LED treatment could be used as a new method to cultivate beech mushrooms for industrial production as it significantly increases ergosterol content and growth rate. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( T remella fuciformis, WJM) has been used for medicinal purposes due to its diverse physiological activities. This study evaluated the effect of WJM in pork patties on the quality and sensory characteristics of it. Pork patties were formulated by combining minced pork with 0, 10, 20 and 30% of WJM by weight proportion. Moisture content of patties increased with the amount of WJM added and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31-67.23) and yellowness (14.39-14.60) content than the control (61.73 and 14.20, respectively). Control sample showed lowest score (3.8) in acceptance by oiliness and this value was lower than average (4.0), whereas acceptance by oiliness in samples with WJM increased (4.9-5.8). Therefore, the oil holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amount of fat are inevitable, especially when immediate supply of energy is desirable. Although many ready-to-eat ( MRE) meals with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, WJM ( T . fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results of this study, the oil holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]

White jelly mushroom ( WJM; Tremella fuciformis) has been used for medicinal purposes because of its diverse physiological activities. This study evaluated the effect of WJM on the quality and sensory characteristics of pork patties. In cooked pork patties, moisture content of patties increased with the amount of WJM added, and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31∼67.23) and yellowness (14.39∼14.60) content than the control (61.73 and 14.20, respectively), because WJM has typically whiteness and lightness values. Control sample showed lowest score (3.8) in preference by oiliness and this value was lower than average (4.0) whereas preference by oiliness in samples with WJM increased (4.9∼5.8). Therefore, the oil-holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amounts of fat are inevitable, especially when immediate supply of energy is desirable. Although many meals ready-to-eat ( MRE) with high calories have been developed, the low sensory quality inherent from the greasiness of high-fat products results in an under-consuming problem with MRE. In this study, white jelly mushroom ( WJM; Tremella fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results in this study, the oil-holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection. [ABSTRACT FROM AUTHOR]

Key message: We report the production of taxadiene by transformation of N. benthamiana with a taxadiene synthase gene. The production was significantly increased by an elicitor treatment or metabolic pathway shunting. Abstract: Paclitaxel (Taxol) was first isolated from the bark of the pacific yew tree as an anticancer agent and has been used extensively to treat various types of cancer. Taxadiene, the first committed product of paclitaxel synthesis is cyclized from geranylgeranyl diphosphate (GGPP), and further complex hydroxylation and acylation processes of the unique taxane core skeleton produce paclitaxel. To accomplish de novo production of taxadiene, we transformed Nicotiana benthamiana with a taxadiene synthase ( TS) gene. The introduced TS gene under the transcriptional control of the CaMV 35S promoter was constitutively expressed in N. benthamiana, and the de novo production of taxadiene was confirmed by mass spectroscopy profiling. Transformed N. benthamiana homozygous lines produced 11-27 μg taxadiene/g of dry weight. The highest taxadiene production line TSS-8 was further treated with an elicitor, methyl jasmonate, and metabolic pathway shunting by suppression of the phytoene synthase gene expression which resulted in accumulation of increased taxadiene accumulation by 1.4- or 1.9-fold, respectively. In summary, we report that the production of taxadiene in N. benthamiana was possible by the ectopic expression of the TS gene, and higher accumulation of taxadiene could be achieved by elicitor treatment or metabolic pathway shunting of the terpenoid pathway. [ABSTRACT FROM AUTHOR]

We aimed to identify the optimum conditions for the extraction of lutein from green tea using accelerated solvent extraction, and achieve improved analytical resolution and sensitivity between lutein and zeaxanthin using an ultra performance liquid chromatography (UPLC) system. The optimized method employed 80% ethanol as the extraction solvent, 160 °C as the temperature, 2 static cycles, and 5 min of static time. In the validation of the UPLC method, recovery was found to be in the range approximately 93.73 to 108.79%, with a correlation coefficient of 0.9974 and a relative standard deviation of <9.29% in inter- and intraday precision analyses. Finally, the lutein contents of green tea and green tea by-products were measured as 32.67 ± 0.70 and 18.18 ± 0.68 mg/100g dw, respectively. Furthermore, we verified that green tea by-products, which are discarded after producing green tea beverages, might be used as a great resource for massive lutein production. Practical Application We have demonstrated that the common problem of inadequate resolution between lutein and zeaxanthin during carotenoid analyses can be overcome by optimizing the combined techniques of accelerated solvent extraction and ultra performance liquid chromatography (UPLC). UPLC was highly effective for saving time, solvent, and labor, as well as providing better resolution. The results in this study demonstrated that green tea by-products could be used as new sources for industrial lutein production owing to their massive production during the extraction of green tea beverages. [ABSTRACT FROM AUTHOR]

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This study examined the antibacterial mode of action of T axus cuspidata leaf essential oil ( TCEO) against foodborne pathogenic bacteria. Gas chromatography-mass spectrometry analysis of microwave-extracted TCEO resulted in examination of 34 different compounds, representing 81.63% of the total oil. The TCEO (1,000 μg per disc) showed antibacterial effect against B acillus cereus ATCC 13061, S taphylococcus aureus ATCC 12600, L isteria monocytogenes ATCC 7644, S almonella typhimurium ATCC 43174 and E scherichia coli ATCC 43889 as diameters of inhibition zones (22.0 ± 0.4 to 34.0 ± 1.2 mm). The minimum inhibitory concentration and minimum bactericidal concentration values of TCEO against the tested pathogens were found in the range of 250-1,000 μg/mL. Also, the TCEO had potential inhibitory effect on the viable counts of test pathogens. The TCEO revealed its mode of action on membrane integrity as confirmed by marked release of extracellular adenosine triphosphate, 260 nm absorbing materials and potassium ion efflux. The scanning electron microscopy analysis using TCEO further confirmed severe morphological alterations on the cell membrane of test pathogens. Practical Applications Because of frequent foodborne outbreaks and rising concern of consumers on the use of chemical preservatives in foods, the food industry is emphasizing the use of natural antibacterial agents from plant origin as safe food preservatives. Some selected plant materials are used as natural antimicrobials in food systems to prevent the growth of foodborne pathogens, resulting in the extension of shelf life of processed foods. T axus cuspidata leaf essential oil ( TCEO) is shown by this study to elicit its antibacterial action against foodborne pathogens through membrane permeabilization and can be used to control the growth of several foodborne pathogens. Hence, it is anticipated that TCEO may have greater potential for its practical application as an affective food preservative. [ABSTRACT FROM AUTHOR]

There has been an increasing interest in the use of natural plant materials as alternative food preservatives. We examined the antimicrobial effects of natural plant materials used as additives against foodborne pathogens in laboratory media and Sulgidduk, oriental-style rice cakes. Cinnamon, mugwort, and garlic powder solutions (3%) were tested for their antimicrobial activities against pathogens in laboratory media. Sulgidduk prepared with different amounts of cinnamon powder (1,3, and 6%) was inoculated with a Staphylococcus aureus or Bacillus cereus cocktail. The samples were air or vacuum packaged and stored at 22 ± 1°C for 72 h, and microbial growth was determined. Cinnamon powder showed more inhibitory properties against pathogens such as Salmonella enterica serovar Typhimurium, Escherichia coli 0157:H7, Listeria monocytogenes, S. aureus, and B. cereus than did mugwort or garlic powder. The populations of S. aureus and B. cereus in Sulgidduk containing cinnamon powder were significantly lower than in the control during storage time. Different packaging methods did not result in a significant difference in pathogen growth. In a sensory evaluation, Sulgidduk containing 1 and 3% cinnamon powder did not significantly differ from the control sample in any of the attributes tested other than flavor. These results indicate that natural plant materials such as cinnamon powder could be used as food additives to improve the microbiological stability of rice cakes. [ABSTRACT FROM AUTHOR]

Four types of cutting boards (wood, polyethylene, polypropylene and acrylic) were contaminated with grated fish fillet inoculated with Vibrio parahaemolyticus. To simulate a used cutting board, wood cutting boards were treated with sandpaper for 20 min in the same direction. The initial populations of V. parahaemolyticus without and with 3% (w/v) salt were 6.10 and 6.57 log cfu/g, respectively. After 1 h, levels of V. parahaemolyticus transferred to cutting board surfaces without and with 3% salt were 2.8-4.1 and 1.6-3.6 log cfu/g, respectively. Transfer levels of V. parahaemolyticus from the cutting boards to cucumber were 3.36 and 3.27 log cfu/unit area on the wood cutting boards at 25C indicating high levels could cross-contaminate to cucumber. For evaluation of cleaning methods, wiping with paper towels (dry, wetted with water, wetted with alcohol and wetted with chlorine) reduced levels of V. parahaemolyticus on the cutting boards to <2.38 log cfu/unit area. Washing with water was less effective at reducing levels of V. parahaemolyticus on cutting boards than towel wiping methods. However, a combined cleaning method with an alcohol paper towel and running water was the most effective at eliminating V. parahaemolyticus on the surface of cutting boards under normal use conditions. Practical Applications Vibrio parahaemolyticus infection has been implicated in a number of illness outbreaks linked to food consumption. When raw fish contaminated with V. parahaemolyticus is handled in the kitchen, the surface of cutting boards can be easily contaminated. We investigated levels of V. parahaemolyticus cross-contamination from grated fish fillet to cutting boards along with the effects of cleaning method for reducing V. parahaemolyticus. Although wiping with alcohol towel was effective, one-step cleaning methods did not completely eliminate attached V. parahaemolyticus on the cutting boards. Therefore, a combined cleaning method with an alcohol paper towel and running water was suggested as the most effective way to eliminate V. parahaemolyticus on the surfaces of cutting boards under normal use conditions. These results can be used to develop kitchen safety guidelines for preventing foodborne outbreaks. [ABSTRACT FROM AUTHOR]

American ginseng ( Panax quinquefolius L.) root health benefits include treatment of type 2 diabetes and this study evaluated the hypoglycemic effects of American red ginseng (ARG). ARG roots have increased bioactive phenolic contents, such as cinnamic acid and ferulic acid during the steaming process. The antihyperglycemic effects of methanol fraction extract of ARG, ferulic acid, and cinnamic acid were examined using a type 2 diabetic mouse model. The ARG treated group presented relatively lower blood glucose levels than the control group ( P < 0.05). In addition, the glycogen and high density lipoprotein (HDL) contents were significantly increased while levels of plasma cholesterol and low density lipoprotein (LDL) concentration were significantly decreased in the ARG treated group. The groups treated with ferulic and cinnamic acids showed similar effects as those found in the ARG treated group. Thus, it is suggested that ARG roots, ferulic acid, and cinnamic acid have hypoglycemic effects in an animal model. Practical Application: This study was conducted to elucidate the hypoglycemic effects of American red ginseng (ARG) using a type 2 diabetic mouse model. ARG showed an enhanced antioxidant capacity and higher antihyperglycemia effect. The glycogen and high density lipoprotein (HDL) contents were significantly increased while levels of plasma cholesterol and low density lipoprotein (LDL) concentration were significantly decreased in the ARG treated group. It is suggested that ARG has a potential to be used for human diabetic treatment. [ABSTRACT FROM AUTHOR]

Paprika ( Capsicum annuum L.) is widely used as a healthy vegetable having antitumor-promoting activity and reducing or preventing chronic disease. Paprika has been mostly consumed as fresh fruit, and as food colorants such as oleoresin or pigment powder. In this study, pickled paprika was produced and its quality characteristics were monitored during storage (35 °C for 42 d). Carotenoid composition, ascorbic acid, total phenolic contents, and antioxidant activities were also analyzed. Five carotenoid compounds were identified in the pickled paprika and after 42 d of storage, total carotenoid content was 2.44 ± 0.69 mg/100g fresh weight(fw) and ascorbic acid content was 50.90 ± 3.26 mg/100g dry weight (dw). 2,2′-azino-di-(3-ethylbenzthiazoline sulphonate (ABTS) radical-scavenging activity of the pickled paprika was maintained above 70% until 28 d of storage, and then decreased to 47% of the initial activity. pH increased from 2.78 ± 0.06 to 3.10 ± 0.03 at 14 d and was then maintained until 42 d. Soluble solids increased gradually and color values including L*, a*, and b* decreased during storage. Hardness also decreased from 6.17 ± 0.18 kg force to 1.90 ± 0.60 kg force during storage. The overall taste of the pickled paprika was deemed to be good until 28 d of storage. Pickled paprika showed a possibility as a new pickled product. We demonstrated that paprika could be processed as a new pickled product with extended storage. Practical Application: Pickled paprika was produced and its quality characteristics along with phytochemical contents were monitored during storage. Phytochemicals, including ascorbic acid and polyphenols in pickled paprika were considerably retained and visual color was satisfactory during storage. Texture was deemed to be satisfactory for 4 wk. Considering that our experiment was performed at a relatively high temperature and without the addition of calcium for the improvement of texture, our results are quite promising in order to produce new pickled products with extended shelf-life along with conserving nutritional and functional components and satisfying consumer needs. [ABSTRACT FROM AUTHOR]

The phytochemical composition of carotenoids, tocopherols, free sugars, organic acids, L-ascorbic acid, capsaicinoids, and flavonoids in green and red paprika (GP and RP), and paprika leaves (PL) cultivated in Korea were analyzed. The ethanolic extracts of GP, RP, and PL were obtained with 80% ethanol, and their antioxidative activities were determined by measuring their ABTS and DPPH radical scavenging activities. RP showed the highest contents of capsanthin (58.33 ± 3.91 mg/100 g dry weight) and L-ascorbic acid (1987.25 ± 19.64 mg/100 g dry weight), and main compounds of PL were lutein, chlorophyll, and γ-tocopherol (96.91 ± 14.58, 2136.71 ± 21.11, and 723.49 ± 54.10 mg/100 g dry weight, respectively). RP showed the strongest antioxidant activity (IC= 55.23 ± 6.77 μg/mL in a 2, 2′-azino-di-[3-ethylbenzthiazoline sulphonate] assay and 150.40 ± 8.07 μg/mL in a 2, 2-diphenyl-2-picrylhydrazyl assay), and the antioxidant activity of PL was higher than β-carotene but lower than RP. The results indicate that the amounts of capsanthin and L-ascorbic acid in RP correlate well with antioxidant activity. PL, which has various phytochemicals such as lutein, chlorophyll, and γ-tocopherol, might be used in nutraceuticals and pharmaceuticals for improving human health. [ABSTRACT FROM AUTHOR]

Resveratrol can inhibit cell proliferation and metastasis and induce apoptosis. However, the mechanisms of action through which resveratrol inhibits the abnormal proliferation of prostate stromal cells, causing prostatic hyperplasia, have not been fully elucidated. Here, we evaluated the inhibitory effects of resveratrol on cell proliferation associated with prostatic hyperplasia using WPMY-1 cells. Our results showed that resveratrol inhibited the proliferation of WPMY-1 cells via the induction of G0/G1-phase cell cycle arrest, which was caused by downregulated expression of cyclins and cyclin-dependent kinases regulated by increased p21WAF1 and p27KIP1 expression level. In addition, resveratrol treatment suppressed the phosphorylation of phosphatidylinositol 3-kinase/AKT and extracellular signal-regulated kinase 1/2. The expression levels of molecular markers affecting prostate development were also reduced by treatment with resveratrol. Finally, resveratrol attenuated the binding activity of the transcription factor nuclear factor-κB in WPMY-1 cells, and accelerated apoptotic cell death via intrinsic cascade pathway. These results indicate that resveratrol may be useful for the prevention or treatment of prostatic hyperplasia. [ABSTRACT FROM AUTHOR]

Shikonin, a natural plant pigment, is known to have anti-obesity activity and to improve insulin sensitivity. This study aimed to examine the effect of shikonin on hepatic steatosis, focusing on the AMP-activated protein kinase (AMPK) and energy expenditure in Hepa 1-6 cells and in high-fat fed mice. Shikonin increased AMPK phosphorylation in a dose- and time-dependent manner, and inhibition of AMPK with compound C inhibited this activation. In an oleic acid-induced steatosis model in hepatocytes, shikonin suppressed oleic acid-induced lipid accumulation, increased AMPK phosphorylation, suppressed the expression of lipogenic genes, and stimulated fatty acid oxidation-related genes. Shikonin administration for four weeks decreased body weight gain and the accumulation of lipid droplets in the liver of high-fat fed mice. Furthermore, shikonin promoted energy expenditure by activating fatty acid oxidation. In addition, shikonin increased the expression of PPARγ coactivator-1α (PGC-1α), carnitine palmitoyltransferase-1 (CPT1) and other mitochondrial function-related genes. These results suggest that shikonin attenuated a high fat diet-induced nonalcoholic fatty liver disease by stimulating fatty acid oxidation and energy expenditure via AMPK activation. [ABSTRACT FROM AUTHOR]

Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time. [ABSTRACT FROM AUTHOR]

Perfluorinated compounds (PFCs) are widely used in industries, and have become common environmental pollutants. Consumption of aquatic foods and its processed products can result in the accumulation and maintenance of PFCs in organs of human body, which can lead to toxic consequences and poisoning. The aim of this study was to evaluate the reducing effects of PFC contents in fish cake and swimming crab by different cooking conditions. Fish cake was processed with blanching, boiling, frying, stir-frying and swimming crab was pretreated with soaking and cooked by steaming and stewing. The change of PFCs were determined using LC–MS/MS. Boiling reduced the total PFCs in fish cake by up to 45.9%. As for swimming crab, soaking, steaming and stewing have reduced 65.7%, 17.6% and 13.3% of PFCs, respectively. These results suggest that cooking method involving water addition and high-temperature heating would be effective at reducing PFCs (PFOA especially) in food. [ABSTRACT FROM AUTHOR]

The effects of salt type and preheating temperature on the texture and quality of pickled cucumber were studied. Four types of salt were used: bay salt, purified salt, and 2 prepared salts, 1 containing the same amount of Ca2+ and Mg2+ as those of bay salt, and the other containing a 3-fold higher concentration of Ca2+ and Mg2+ than bay salt. Two different temperatures were used for the salt solutions: 98 °C and 65 °C. All samples were fermented for 30 d at 25 °C. To evaluate the quality of the pickled cucumber with fermentation, the pH level, total acidity, alcohol insoluble solids, and mineral contents were analyzed. Texture and sensory evaluation as well as a microscopic observation were performed to observe the textural change of the pickled cucumber during fermentation. Pickled cucumbers with 98 °C of preheated brine showed better texture than the ones with 65 °C. The pickled cucumbers brined with prepared salt, 1 which had the same amount of Ca2+ and Mg2+ to bay salt, displayed the best result among the samples tested, in terms of sensory, textural, and physical properties. [ABSTRACT FROM AUTHOR]